Sauce tomato gravy recipe. Tomato Pivy

Tomato sauces have long and firmly occupied their place in our menu. They serve as an excellent addition to Makaronam and Pizza. Of these, various and meat dishes are preparing. In today's article you will find the simplest and interesting recipes Fresh tomato sauces.

To prepare home sauces, it is desirable to use a juicy fleshy tomatoes of a bright red shade. For these purposes, you will not be filled or immature fruits with greenish accommodations.

The composition of such sauces, in addition to tomatoes, often add garlic, onion or celery. As a seasonally use basil, oregano, thyme, etragon or parsley.

To obtain a more liquid sauce, it is added a little dry wine or broth. If you need a thick refueling, then it is additionally introduced a couple of tablespoons of corn starch.

In order to neutralize the effects of acids present in tomatoes, stroke seeds of the coriander are added to the sauce. Thanks to this spice, the tomato refuel will not have an irritant effect on the mucous membranes of the gastrointestinal tract.

The finished sauce is shifted into hermetically closed containers and removed into the refrigerator. In this form he can save his taste qualities For four days. If the shelf life of the sauce must be extended, then a slightly wine or table vinegar is added to it.

Similar refills are perfectly combined with pasta, meat I. fish dishes. They can also be used to prepare pizza and other baking dish.

Option with garlic

This sauce is distinguished by a rich red tint and pronounced tomato taste. It is preparing so easy that even inexperienced culinary will easily cope with this task. This time you will need:

1.2 kilograms of fresh tomatoes.
6 pieces of garlic.
Basil beam.
Olive oil, salt and spices.

To make fresh tomato sauce, try to choose ripe fleshy fruits without brown or greenish residences.

Algorithm of preparation

In a heated frying pan pour a bit olive oilAnd after a minute, a cleansing and crushed garlic is laying into it. When the vegetable acquires a golden shade, they will be removed from the burner and removed on the side.

Tomatoes wash, cut cross-crosswise, covered with steep boiling water and remove the skin. After that, they are sent to a frying pan with garlic butter And press with a wooden spoon. The resulting mass is satisfying, seasoned with spices and bring to a boil. Then the future of fresh tomatoes are filtering through the sieve, not forgetting to lish a spoon. Practically finished refueling is returned to a hot frying pan and evaporated to the desired thickness. As a rule, it takes no more than seven minutes.

The sauce made in this way is ideal to and pasta dishes. It can be used immediately after cooking. But some prudent hostesses freeze it and, if necessary, simply warm up.

Option with bow

Fresh tomato sauce made by the technology described below will become an excellent alternative to buying ketchu. For his cooking you will need:

600 grams of ripe tomatoes.
A pair of laurel leaves.
Patched bulb.
A pair of garlic.
½ teaspoon sweet paprika.
Pinch ground pepper Chile.
Salt, greens, spices and lean oil.

Such a fresh tomato and garlic sauce does not contain a gram of artificial preservatives. Therefore, it is not desirable to prepare the future. If you want to extend the storage period of refueling, then you can add some table vinegar to it.

Process description

In the washed ripe fleshy tomatoes, cross-like cuts make, poured them with boiling water and leave for fifteen minutes. After a quarter of an hour, the fruits are removed from a container with a liquid, dipped into ice water and freed from the skin, pulling it in the opposite direction.

In the hot frying pan, on the bottom of which is pouring a bit of good laid oil, lay onions with garlic and roasted them. As soon as crushed vegetables acquire a pleasant golden shade, they add chopped or grated tomatoes to them. Everyone is thoroughly mixed, bring to a boil and extinguished on minimal fire for a quarter of an hour. Then the future sauce of fresh tomatoes is seasoned with salt and spices. There are also sent a chopped greens and prepare all about five minutes.

Option with an apple

Acute piquant refueling, made by the recipe below, may be committed calmly stored all winter. The main thing is to pack it on sterilized banks and roll with metal covers. To cook delicious homemade sauce From fresh tomatoes, check if you have everything you need in your home. In this case, you will need:

3 kilograms of ripe tomatoes.
5 Strochkov zhugugo Pepper.
3 large ripe apples.
A pair of tablespoons of salt.
200 grams of sugar.
150 milliliters 9% vinegar.
Teas spoon with ground carnations.
50 milliliters of lean oil.
On ½ teaspoon of cumin and cinnamon.
Several pieces of garlic.
Teaspoon of black ground pepper.

Those who do not like Tmin, you can do without it. And instead of garlic, some hostesses add a teaspoon asafetide.

Sequencing

The washed tomatoes are freed from the fruits, cutting in pressure and pass through the small grid of the meat grinder. Similarly, they come with apples and gridge peppers. The resulting mass can be additionally wiped through the sieve. Then the finished sauce of fresh tomatoes for pizza, macaronium or meat will acquire more homogeneous consistency.

All this is shifted into the appropriate saucepan, they are sent on the stove, bring to a boil and boiled for one and a half hours without covering the lid. Ten minutes before turning off the fire in the sauce add salt, lean oil, chopped garlic, sugar and spices. At the very end, vinegar is poured into the pan. The finished sauce is packaged by sterile glass jars, rush with metal covers, turn over and covered with warm plaids. After capacity with tomato refueling Completely cool, they get them out of the blankets and sent for further storage.

This year, I decided to spend a culinary experiment, namely to cook tomato sauce for winter. I will say to you honestly, the experiment was a success! Sauce, homemade cookingIt turned out to be rich in color and balanced to taste, moderately spicy and very fragrant. Such 100% natural product, you do not buy in the store, and it's not difficult to make it!

Since such conservation I prepared for the first time, then the number of ingredients took a small one, but tomato sauce turned out so pleasant to taste that next time I would do it more!

Ingredients:

fresh tomatoes - 1.5 kg
onion - 2 pcs.
salt - 1 tsp. (without a slide)
vinegar 9% - 1 tsp.
bay leaf - 2 pcs.
bud carnations - 2-3 pcs.
fascinated pepper - 2-3 pcs.

Cooking method

Tomatoes for sauce choose ripe, you can even slightly crumpled, but not rotten tomatoes. Thoroughly mine and cut them in half.

Grind with meat grinders. I have a special nozzle for tomato juice, so the waste (cake) from tomatoes has a minimal amount.

Grinding onions, which previously cleaned and cut.

Now in a large saucepan we combine tomatoes with bow. Add fragrant seasonings and put it on a small heat for 1 hour. Do not forget to intermitted periodically, so that the sauce is not burnt.

Woven tomatoes with a bow carefully interrupt a blender, while getting a bay leaf, which gave the sauce the necessary fragrance, and carnation and pepper can also be crushed, so the taste turn out more piquant. Of course, you can wipe them through a sieve, but it is a more laborious process and even more so I prefer thick tomato paste, not a liquid mass.

Now add salt and sugar to the sauce, mix and continue to cook at a minimum fire for another 30 minutes. After that, we pour a teaspoon of vinegar, we welcome 1-2 minutes and immediately spread over sterilized banks.

The jar is covering hot (wrapped in water for 5 minutes) with a lid and twist. For additional sterilization, we turn the banks to the bottom and cover the warm "fur coat" to the complete cooling.

Such a natural tomato sauce is desirable to store, like all the conservation in a cool dark place.

Tomatoes are useful, they have a bright color, causing an appetite, a pleasant sour-sweet taste, which is impossible to confuse with anything. It is not surprising that all over the world they are more often used to prepare various sauces to various dishes. In some countries from tomatoes make sauce to meat, in others - to Macaronam or Pizza. It is suitable for fish, and to a kebab. Tomato Ketchup You can find on the counter of any grocery store. However, many mistresses prefer to make tomato sauce on their own, so as not to use artificial additives, harmful to health. Tomato sauce at home can be made of fresh or canned tomatoes, from tomato paste or even from tomato juice, so it is available at any time of the year.

Features of cooking

There are quite a lot of tomato sauce recipes. They may differ in the degree of complexity, cooking technology and ingredients. However, exist general rules, follow which you need regardless of which recipe is selected.

Tastier and more useful will be sauce made of fresh fruits. However, not all tomatoes are suitable for this purpose. It is necessary that they are ripe, sufficiently juicy and fleshy. Cealous tomatoes for sauce are not suitable too well, preference is better to give out soil. You can even try tomato to taste to understand how suitable it is for your sauce: after all, it is his taste to be dominant. It is no secret that all tomatoes have not exactly the same organoleptic properties, so even cooked sauces prepared by the same recipe may differ in taste.
Tomatoes are rather tough. If its pieces are in the sauce, its consistency will not be too pleasant, and the use does not deliver great pleasure. For this reason, the skins always get rid of. You can do it before cooking. Cover each fetus crosswise on the side opposite to the fruit, lower the boiling water for 2 minutes, cool down, shifting into the container with cold water. After that, the skar is very easy. If the tomatoes were not cleaned immediately and the sauce was prepared from untreated fruits, it will have to wipe it after cooking through the sieve and bring it to a boil.
From seeds in the preparation of sauce, it is also better to get rid of, since their presence also negatively affects the taste and consistency of the finished product. The easiest to extract seeds with a spoon, cutting tomato in half. If you carry a tomato flesh through a sieve, the seeds in the sauce will not fall.
For the preparation of tomato sauce, it is best to use enameled containers, giving preference to the dish with a thick bottom. The main thing is to remember that for the preparation of dishes from berries, fruits and vegetables, aluminum products are not suitable, since such material reacts with acids, as a result of which harmful substances are formed.
In order for tomato sauce to have a thick consistency, it usually boils long. It will raise it quickly will allow the use of flour or starch, but this method is usually not used in the billet for the tomato sauce for the winter.
There are recipes that allow you to preserve tomato sauce in order to be used in the cold season. In this case, it is important to comply with the recipe and spill the sauce only on glass and pre-sterilized containers that can be sealed. At the same time, attention should be paid to storage conditions, although in most cases a canned tomato sauce is well at room temperature.

If you are cooking sauce in order to use it immediately, you can experiment by adding those or other ingredients by changing the proportion. One of the advantages of this sauce is that it is combined with almost all other vegetables and fruits, with a variety of spices and spices, so it is almost impossible to spoil it.

Classic tomato sauce recipe

wheat flour - 20 g;
water (or broth) - 0.35 l;
creamy oil or margarine - 20 g;
carrot - 100 g;
onions - 100 g;
parsley root - 20 g;
tomato paste - 0.25 l;
bay leaf - 1 pc.;
vegetable oil - how much will go;
salt, sugar, ground black pepper - to taste.

Cooking method:

Wash and clean the onions, carrots, parsley root, grind them. Onion and parsley root are best cut in fine, rubbing carrots.
Preheat vegetable oil. Put in it crushed vegetables and roots, fry them on slow heat until they become soft.
In a separate frying pan, the butter or margarine is melted. Pass sifted flour and pllaring it slightly.
Tomato paste will be pure boiled water or broth. Previously need to be cooled to room temperature.
Pour the tomato fluid into the pan with a thin flower, at the same time intensely whipping it with a whisk.
Configure a couple of minutes, add roasted, bay leaf, salt, sugar and pepper to taste. Continue to cook for another 2-3 minutes.
Perfoliate sauce through the sieve and return to the stove. Bring, stirring, to boil and remove from the fire.

Such a sauce is well suited to fish or meat dishes. Cooked on the water, it is universal, but has a less pronounced taste and fragrance. Therefore, it is better to cook it to meat meat broth, and to fish - on fish.

Classic tomato sauce recipe for winter

Composition (1 l):

tomatoes - 2 kg;
onions - 100 g;
garlic - 3 teeth;
sugar - 120 g;
apple vinegar (6 percent) - 20 ml;
salt - 20 g;
mustard powder - chinful;
hammer cinnamon - a chip;
carnation - 15 pcs.;
pepper and peas - 15 pcs.;
black peas pepper - 15 pcs.

Cooking method:

Tomatoes Wash, hide with boiling water and clean. Spread the tomato flesh with a blender or check the tomatoes through a meat grinder.
Tomato Mass Place in the pan and put on fire. Bringing to a boil, sake for 5 minutes.
Welcome and wipe through a sieve to get a smoother consistency and seed removal.
Clean and finely cut down onions, mix it with tomato mashed potatoes.
Put the resulting mixture on the stove and boil, periodically stirring until the volume is halved.
In a welded tomato mass, add spices, salt and sugar, and also missed through the press garlic. Continue to cook it for another 10 minutes.
Wipe the sauce through the sieve second time. This time it is done in order to separate large spices.
Pour vinegar, stir. Return on the stove, bring to a boil. Shipping literally minute, spread the sauce on sterilized banks.
In the pan of lay a napkin, put banks with sauce on it, pre-sticking them with covers. Pour water in a pan and sterilize cans with sauce for 20-40 minutes depending on their volume.

After it remains tightly to silence banks and wait when they are cool. Keep sauce without fears can be at room temperature at least all winter.

Acute tomato sauce

tomatoes - 0.5 kg;
water - 120 ml;
fresh kinza - 20 g;
acute capsicum - 1 PC.;
ground coriander - 5 g;
garlic - 5 teeth;
salt to taste.

Cooking method:

Pray tomatoes, cut into 4 pieces, fill with water and put on the stove. Cooking 15 minutes, cool down and wipe through the sieve.
Wash, smooth from the water and finely chop the cilantro.
Garlic's cloves cut into several parts, follow them in a mortar along with coriander and salt.
Wash pepper, clean it from seeds. Relieze as much as possible.
Put pepper in tomato mashed potatoes, garlic with coriander, kinse. Bring the resulting mixture to boil and cool down.

Tomato sauce made on this recipe well suits meat. In particular, it can be served to kebab.

Tomato Pizza Sauce

tomatoes - 0.6 kg;
salt - 5 g;
garlic - 3 teeth;
sugar - 10-15 g;
dried oregano - 2-3 g;
fresh basil - 1 twig;
fresh kinza - 3 twigs;
olive oil - 30 ml.

Cooking method:

Clean tomatoes from skin and seeds. Tomato flesh to break the blender.
Join the tomato mashed puree 20 minutes. Add salt into it, sugar, dried seasoning. Join for 5 minutes.
Wash and charge fresh greens.
Garlic skip through the press.
Add greens and garlic to sauce. Continue to cook it for another minute.

Tomato sauce made according to the prescription, combines well with dishes italian cuisine. In particular, it can be used when preparing pizza to lubricate the base or feed with frozen or hot.

Fast tomato sauce

tomato paste - 0.2 kg;
sour cream - 50 ml;
water - 20 ml;
salt pepper, lemon juice - taste.

Cooking method:

Tomato paste Mix with water and bring to a boil on slow fire.
Sugging and more than 2 minutes.
Add sour cream and lemon juice, mix and continue to cook for 2 minutes.

Wake up a blender sauce and serve it cold or hot to any dishes at your discretion. It is suitable for fish, and to meat, and to various garnishes. A good idea will put meatballs or cutlets in it. However, for this, the sauce will need to dilute with water.

Tomato sauce is one of the most universal seasonings. It can be served to any dishes, and its taste like almost everyone.

Product matrix: 🥄

Without fragrant spicy tomato sauce! Templats, for example, without a suitable tomato sauce will be dry. Yes, and the usual piece of meat or fish, arched by tomato sauce, welded himself, will seem much more tastier.

Prepare tomato sauce is not difficult, but some rules still need to perform. The basis of tomato sauce - tomatoes. They must be ripe, fleshy, preferably soil. Skin with tomatoes can be removed in advance, wrapping the fruits with boiling water and coating in ice water, and you can cook tomato sauce from crude fruits, but in this case the finished sauce must be wired through the sieve. If there are no suitable tomatoes at hand, use tomato paste, just choose the highest quality concentrate, without impurities of starch and soy. Tomato sauce is unthinkable without spices. They can be the most different: black and red ground pepper, burning or allspice, coriander, cumin, cinnamon, carnation, ginger (fresh or dried), sweet or hot peppers, Greens - your taste! For density, a flour passer is used, which can be diluted with both water and suitable broth (meat, fish or vegetable). Flour for tomato sauce need to fry until golden brown.

We offer you several recipes for tomato sauce, both simple, fast and sophisticated, "with a highlight". Choose!

Ingredients:
1 tbsp. flour
1 tbsp. butter or margarine,
350 ml of broth (meat or fish),
1 carrot,
1 bulb,
1 parsley root,
1 stack. tomato paste
1 bay leaf,
Salt, sugar, spices, black, white or red ground pepper - to taste.

Cooking:
Roots and onions Grind, burst on vegetable oil until soft, add flour and fry everything together until golden color. Add tomato paste, mix and split the broth. Stripping for 5 minutes, then wipe through the sieve, add salt, sugar (slightly), spices and butter. Stir and serve to the dish.

Ingredients:
200 g tomato paste,
4-5 tbsp. Sahara,
1 tbsp. dried garlic

1 bay leaf,
1 stack. water,
Salt, dried greens - to taste.

Cooking:
Bring water to boil, add sugar, garlic, bay leaf, greens and pepper and negotiate for 5 minutes with weak boiling. Remove the bay leaf, add tomato paste, mix and boil under the lid for 5-7 minutes on the lowest fire. Remove from the fire and cool down.

Ingredients:
200 g tomato paste,
1-2 tbsp. fat sour cream
a pinch of salt,
Lemon juice, pepper - to taste.

Cooking:
Mix tomato paste with 1 tablespoon of water, sprinkle and tapping on slow fire 1-2 minutes. Add sour cream, pepper and lemon juice and take a blender.

Ingredients:
600 g of ripe tomatoes,
½ CHL salts
2-3 cloves of garlic,
30 ml of olive oil,
2 tsp Sahara,
½ CHL dried oregano
2-3 twigs of kinse
1 Basil Spray.

Cooking:
Clean the tomatoes from the skin and grind with the help of a blender and wipe through the sieve. On slow heat, negotiate the tomato mass, often stirring, for 15-20 minutes. Add salt, sugar and olive oil. Stir, negotiate another 5 minutes and add chopped herbs and garlic passed through the press. Still a little a little and remove from the fire.

Ingredients:
1,2 kg of tomatoes,
400 g of tomatoes in own juice,
2-5 cloves of garlic,
4-6 tbsp. olive oil,
1 bunch of basil leaves,
Salt, black ground pepper - to taste.

Cooking:
Fresh tomatoes will assign a cross-closer, covered with boiling water and immediately cool in icy water. Remove the skin. On a small fire, fridge garlic slices for 1-2 minutes, add purified tomatoes, bring to a boil, put canned tomatoes Together with the liquid and extinguish on slow heat for 1.5 hours. Then leak tomatoes for a fork, salt, pepper, add some sugar if necessary. Add the sliced \u200b\u200bbasil leaves and prepare another 30 minutes on slow fire. Put into the clean bank and store in the refrigerator.

Ingredients:
1 stack. milk
1 stack. cream
1 stack. tomato paste
2 tsp flour
2 tbsp. butter
Salt, spices, pepper - to taste.

Cooking:
Half of milk norm boil. The remaining milk mix with flour so that there are no lumps, and pour the thin flowing, stirring, in boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Strip, stirring, but do not boil.

Ingredients:
4 tomatoes,
1 bulb,
1 tbsp. flour
1 tbsp. dried greenery
250 ml of water,
150-200 g sour cream,
Salt, pepper, spices - to taste.

Cooking:
Finely cut the onions, fry on vegetable oil, add chopped tomatoes and extinguish for 10 minutes. Pour flour, dried greens, spices, pour water and sour cream, mix and tailor on slow heat for 10 minutes.

Ingredients:
250 ml of meat broth,
25 g of butter,
½ carrots,
½ parsley root,
1 tbsp. flour
½ bulbs,
250 g of tomato paste,
1 tsp. Sahara,
1-2 laurel sheets,
Salt, black pepper peas, pinch citric acid.

Cooking:
On creamy oil, spasore flour until golden color and spread it with a leaky broth so that there is no lumps. Separately boil the tomato paste with sliced \u200b\u200bonions, carrots and parsley root. Mix the flour passer with tomato paste, add sugar, citric acid, bay leaf, salt and pea pepper and welcome for 30 minutes, stirring. Ready Sauce Perfect, warm up once again and fuel oil.

Ingredients:
1 kg of ripe tomatoes,
1 kg of apples,
4 bulbs,
4 sharp red peppers
250 g of sugar,
300 ml of 9% vinegar,
25 g of ginger root,
25 g salts,
24 black pepper peas,
16 clove buds.

Cooking:
Clean the tomatoes from the skin and cut into pieces. Clean the apples, remove the core and also cut. Cut onion with small cubes. Fold everything in a saucepan, add some water and rusty under the lid on slow heat for 30 minutes. Add salt, sugar, spices, sharp pepper and welcome for another 30 minutes. Wipe through a sieve and tires to density.

Ingredients:
1 kg of tomatoes,
400 g of sour apples,
300 g sweet pepper,
100 g of sugar,
1-2 tbsp. salts
50 ml of vegetable oil,
40 ml of 70% vinegar (for conservation),
1-4 garlic clove,
Red sharp ground pepper - to taste.

Cooking:
Remove the skin with tomatoes, clean the apples from the peel and the core, purify the pepper from seeds. Skip all the vegetables through a meat grinder or grind with a blender. Put in a saucepan, add vegetable oil, mix and bring to a boil. Reduce the heating to a minimum and boil the sauce for an hour. Then add sugar, salt, pepper, chopped garlic sauce, and cook for another 15 minutes. If assumed long storage Sauce, pour vinegar, negotiate 5 minutes and run through sterilized banks. If the sauce is used immediately after preparation, lemon juice or citric acid can be added to taste.

Ingredients:
1 kg of tomatoes,
500 g apples,
1 tbsp. salts
⅓ stack. Sahara,
1 tsp. red hammer pepper
1 tsp. black hammer pepper
½ CHL Ground cinnamon
chopping nutmeg.

Cooking:
Purified apples and tomatoes skip through the meat grinder, fold the resulting mass into the enameled pan, add salt and sugar and bring to a boil. Then reduce the fire and cook by periodically stirring, within 2 hours. 10 minutes before the end of the cooking, add all the spices, negotiate the tomato mass and wipe through the sieve.

Ingredients:
500 g tomatoes,
250 g plus,
1 bulb,
1-2 clove of garlic,
1-2 Ch.L. salts
½ stack. Sahara,
Red and black ground pepper, spices - to taste.

Cooking:
Tomatoes grind with a blender or skip through the meat grinder. Leek cut into small cubes. Bring the tomato-onion mixture to a boil, reduce the fire to the middle and cook, stirring, before thickening. Wipe the tomato mass through the sieve. While the tomatoes are boosted, clean the plums from the peel and bones, purilate in a blender, boil on medium heat. Connect the tomato and plum mass, add salt, sugar, crushed garlic and spices and boil to the desired density.

Ingredients:
400 g of tomatoes in its own juice,
400 g of cranberries,
1 bulb,
200 g sugar,
100 ml of 6% vinegar,
100 ml of water,
75 g of raisin
Salt, black ground pepper, carnation, fragrant pepper, ginger - to taste.

Cooking:
Fold the cranberry in a saucepan, raisins, crumpled bulb, pour water and put out for about 15 minutes. Add tomatoes and vinegar and negotiate for 5-7 minutes. Then pour sugar, salt and spices and cook, stirring, another 10 minutes.

Ingredients:
1 kg of tomatoes,
3-4 bulbs,
1 bunch of parsley,
⅓ stack. 6% vinegar,
1-2 Ch.L. salts
¼ stack. Sahara,
2-4 cloves of garlic,
½ CHL black hammer pepper
½ CHL red hammer pepper
Spices - to taste.

Cooking:
Tomatoes crush with a blender, add a finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, chopped garlic and vinegar and boil, stirring, to thickening, about 2 hours.

Ingredients:
2 Tomato banks in their own juice (800 g),
450 g bacon,
2 tbsp. flour
2 tsp salts
100 g of cream cheese,
½ stack. Fat cream,
1 tbsp. black hammer pepper.

Cooking:
Fry bacon in a deep frying pan on medium heat for 10 minutes to ruddy color, then remove it and put it on paper towels to remove excess fat. Pour flour and fry it, constantly stirring it, for 2-3 minutes. Then add tomatoes, crush them with a spatula on small pieces and extinguish, providing salt and pepper, 10 minutes. Add soft cream cheese And cream, reduce the fire and put another 10 minutes, stirring, to thickening.

Sweet Tomato Sauce with Ginger

Ingredients:
800-900 g tomatoes,
50 g of fresh ginger,
300 g of sugar,
50 ml of lemon juice,
Salt to taste.

Cooking:
Remove with skin with tomatoes, pre-shrouded them with boiling water, and cut into cubes. Ginger root Clean and soda on a fine grater. Connect tomatoes, ginger and salt, cover with food film and put on the fridge at night. Juice formed during the night, drain into separate dishes, add sugar and put on fire. After boiling, tapping for 7-8 minutes until sugar is completely dissolved, and tomato juice It will not be similar to syrup. Add tomatoes and lemon juice, mix and boil another 10 minutes, stirring. This sauce is especially good with lamb or pork.

Ingredients:
6 tomatoes,
3 tbsp. butter
1 tbsp. honey
1 Pickpit chili,
1 stack. water,
1 tsp. salts
2-3 cm ginger root,
½ beam of greenery,
Spices (hammer coriander, ground cumin) - to taste.

Cooking:
Fold the greens, sliced \u200b\u200bginger, sharp pepper and 30 ml of water into the bowl of the blender and grind to homogeneity. Add 1 tsp. Salts, honey and spices to taste. Tomatoes will assign a cross-closer, scold with boiling water and immediately cool in ice water. Remove the skin, cut the pieces, fold into the saucepan, pour water and boil under the lid for 15 minutes. Wipe the tomato mass through the sieve. Butter Melt, pour the tomato mass and blend from the blender. Boil without closing the lid, on moderate heat for 25-30 minutes, stirring.

Tomato Indian Sauce with Ginger and Cheese

Ingredients:
100 g of fuel butter,
300 g of tomato paste,
400 g of Adygei cheese,
200 g 20% \u200b\u200bsour cream,
5-7 cm ginger root,
1 tsp. Coriander seeds
½ sharp chili pepper
1.5-2 tbsp. Sahara,
½ st.L. Salt.

Cooking:
Spicy pepper Clean the seeds and cut into small pieces. Coriander seeds scroll into the mortar. Half of the oil norms melt in the saucepan and fry coriander and sharp peppers on the highest heat for 1-2 minutes. Ginger Sattail on a shallow grater, add to the spices and fry another 5 minutes. Then lay out the remaining oil, tomato paste and pour 1 cup of water. Add salt and sugar, mix and continue to cook on slow heat for 5 minutes. Sutter the cheese on a large grater and add to the sauce with the sour cream. Weganize 10 minutes and remove from the fire.

In our recipes you can find even more recipes sauces. Bon Appetit And new culinary discoveries!

Larisa Shufkaykin

Good tomato sauce prepares, naturally, from fresh tomatoes. However, it is rather a wish, but not a dogma. If you are preparing this sauce not in the season, you can easily use a tomato puree or tomato paste.

So if we have fresh tomatoes, then we remove the skin with them (about how it is easy to do is written in). Tomato flesh is crushed in a blender (a blender can be replaced with a kitchen process or meat grinder, and you can simply wipe the tomatoes through a sieve).

The resulting tomato puree put cooking on a very slow fire. Such a puree needs to constantly stir, because it is very quickly starting to pester the bottom. In principle, nothing terrible, but the purity of taste will be lost. Tomato Mashed It is necessary to respect for about 15-20 minutes so that it acquires a homogeneous consistency and has become quite dense.

In the process of cooking in the pan add salt to taste, some sugar and olive oil. In principle, vegetable oil can be any, just the use of olive oil is considered a classic approach in the preparation of sauces.

Separately, I would like to say that tomato sauce is best cooking in a deep saucepan, because during cooking it can sprinkle.

While puree is brewed, prepare herbs and spices. In the list of ingredients, I wrote the basic set and a very approximate amount of the used greenery. In reality, you adjust the recipe for your taste, choose only your favorite herbs. I took the usual dill and parsley for the Slavs, added purple basilica, because, in my opinion, the combination of tomatoes and the basilica is the rightmost.

So, the greens need to grind, finely cut and garlic cloves. You can add any spices to your taste, I, for example, always add a bit dried oregano.

Greens, spices and spices We ship into a saucepan in quietly boiling sauce. Strike a little more - and the sauce is ready.

Ready sauce can be poured into small glass jars and store in the refrigerator. Such a sauce is wonderful to lubricate the cake of pizza, as well as water a hot paste or add to stewed meat.

I am sure that you come up with how to use natural, fragrant, useful and fresh tomato sauce.